Mexican Street Food: The Antojitos Conquering Spain

If there is one thing that defines Mexican gastronomy above white-tablecloth restaurants, it is the street stalls. Mexican street food - the "antojitos" - is the beating heart of the country's food culture. It is there, on any corner of Mexico City, Oaxaca or Puebla, where you eat the best tacos, the most addictive elotes and the most perfect quesadillas in the world.

In Spain, the culture of Mexican street food has been growing year after year. More and more food markets, food trucks and street taquerías offer authentic antojitos that transport you to the streets of Mexico. But what exactly are these antojitos? Which are the essentials? Here is the definitive guide.

What are antojitos?

The word "antojito" comes from "antojo" - a craving, a whim. They are small dishes, generally made with corn masa, eaten between meals or as an informal main meal. In Mexico, antojitos are much more than fast food: they are cultural heritage, family tradition and street art.

Antojitos are characterised by:

• A corn base: Most are made with nixtamalised corn masa in different shapes.
• Made to order: They are prepared in front of you, fresh and hot.
• Affordable price: In Mexico they cost pennies. In Spain, more, but they remain democratic food.
• Endless variations: Every region of Mexico has its own unique antojitos.

Tacos: the universal antojito

The taco is the antojito par excellence. A corn tortilla with a filling on top - that simple, that perfect. But within that simplicity lies a universe of varieties:

Tacos de guisado: The everyday taco in Mexico. Large pots of different stews - chicharrón in green salsa, potato with chorizo, rajas with cream, picadillo, green mole - and you choose. They are served on a corn tortilla with the stew's own sauce. In Spain, several taquerías offer this "taco de cazuela" format.

Tacos al pastor: The absolute kings. Marinated pork on a vertical spit with pineapple. The most-ordered taco in all of Mexico. To learn more, read our full article on tacos al pastor.

Tacos de canasta (sweated tacos): Tacos filled with potato, bean, chicharrón or adobo, placed in a basket covered with a cloth where they "sweat" and soak up flavour. They are the tacos of the Mexican working class - cheap, filling and delicious. Hard to find in Spain but not impossible.

Tacos de carnitas: Pork confit in its own fat until tender and golden. Originally from Michoacán, they are juicy and melt in your mouth.

Tacos de barbacoa: Lamb or beef cooked for hours in an earthen pit. The result is incredibly tender meat with a consommé (broth) drunk separately from a jug.

Elotes and esquites: addictive street corn

The elotes and esquites are proof that corn can be a spectacular snack. Both are essentially the same idea - corn with mayonnaise, chilli, lime and cheese - but in different formats.

Elotes: A whole cob, boiled or grilled over charcoal, slathered in mayonnaise, dusted with chilli powder (Tajín), grated cotija cheese and lime. You eat it straight off the cob, skewered on a stick. It is gloriously messy to eat and absolutely addictive.

Esquites: The same corn kernels but cut off, served in a cup with mayonnaise, chilli, lime and cheese. More practical to eat than the whole cob. They are also called "trolelotes" in some regions.

In Spain: Fresh corn cobs are available in summer in supermarkets. For esquites, tinned sweetcorn is an acceptable substitute. Tajín (chilli-lime powder) can be bought in Latin American shops. Grated Parmesan stands in for cotija.

Quesadillas: the eternal debate

Quesadillas are folded, filled tortillas, cooked on a comal or fried. It sounds simple, but quesadillas are the source of one of the most heated debates in Mexico: can a quesadilla not contain cheese?

In Mexico City, yes - quesadillas are made with blue or white masa, filled with different stews (huitlacoche, courgette flower, chicharrón, potato) and the cheese is optional (you have to ask for it: "con queso"). In the rest of Mexico, this idea is heresy - if it has no cheese, it is not a quesadilla.

Classic quesadilla fillings:

• Oaxaca cheese (or mozzarella in Spain)
• Huitlacoche (corn fungus - hard to find in Spain, sometimes tinned)
• Courgette flower (available in gourmet markets in Spain)
• Mushrooms with epazote
• Chorizo with potato
• Chicharrón in green salsa

Gorditas: the antojito with a pocket

Gorditas are thick corn tortillas split in half to create a pocket filled with stews. They are popular in central and northern Mexico. They are cooked on a comal (without frying) or fried, depending on the region.

Popular fillings: Pressed chicharrón, potatoes with rajas, picadillo, beans with cheese, nopales with egg.

In Spain: You need Maseca for the masa. Form large balls, flatten slightly (thicker than a tortilla), cook on a comal or frying pan, carefully split in half and fill. Serve with cream and salsa.

Sopes: the perfect base

Sopes are thick discs of corn masa with a pinched edge that forms a small barrier - like an edible little plate. They are topped with refried beans, meat, lettuce, cream, cheese and salsa. They are one of the most popular antojitos across all of Mexico.

How to make them: Form a thick tortilla (1cm) with Maseca. Cook on a comal for 2 minutes per side. While it is hot, pinch the edges to create the raised rim. Lightly fry in oil. Top with beans, shredded chicken, lettuce, cream and salsa.

Tlayudas: the Oaxacan pizza

The tlayuda is a large tortilla (30 to 40cm in diameter), toasted and crisp, spread with asiento (pork fat), black beans, quesillo (Oaxaca cheese), tasajo (dried meat) and optional chapulines (grasshoppers). It is the star antojito of Oaxaca and one of the most visually spectacular.

In Spain: It is hard to replicate the authentic giant tortilla, but you can use large wheat tortillas, toast them well and create a version that captures the essence: black beans, mozzarella, grilled meat and salsa.

Pambazo: the dipped sandwich

The pambazo is a white bread roll dipped in guajillo chilli sauce and then griddle-fried, filled with potato and chorizo, lettuce, cream and cheese. The red, slightly crisp exterior contrasts with the soft interior and the hearty filling. It is street food from central Mexico and one of the most satisfying antojitos there is.

Tamales: the wrapped antojito

Street-stall tamales are different from festive tamales. They are smaller, generally green salsa with chicken or red salsa with pork, and are sold from carts first thing in the morning. The famous "tamal de guajolota" is a tamal inside a bolillo (bread roll) - carbohydrate inside carbohydrate - and it is an essential Mexico City breakfast that horrifies nutritionists but brings absolute happiness to whoever eats it.

Where to try Mexican street food in Spain

Mexican street food is increasingly present in Spain:

• Madrid: Mercado de San Fernando (Lavapiés), several stalls in Malasaña and Chueca. Mexican food trucks at food events.
• Barcelona: Food markets in the Raval and Poble Sec. Street taquerías in Gràcia.
• Valencia, Málaga, Seville: A growing presence of casual taquerías with a street-food focus.

Check our directory of Mexican restaurants and taquerías to find the best antojitos near you. And if you prefer to make them at home, visit our recipes where you will find step-by-step guides for every antojito.